Herbes de Provence Rotisserie Chickens

Name: Herbes de Provence Rotisserie Chickens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps (1/4 stick) butter, room temperature; 3 kilograms chickens; 1 Tbsp coarse kosher salt; 2 Tbsps dried herbes de Provence

Need a gluten free, primal, and fodmap friendly main course? Herbes de Provence Rotisserie Chickens could be a super recipe to try. This recipe serves 8. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 74g of protein, 63g of fat, and a total of 881 calories. Head to the store and pick up butter, chickens, coarse kosher salt, and a few other things to make it today. To use up the coarse kosher salt you could follow this main course with the Salty Sweet Granolan and Coconut Yogurt {Sugar Rush Gift Edition #4} as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place butter, herbes de Provence, and salt in small bowl; mash with fork until blended to thick granular paste. Starting at neck end of each chicken, carefully run fingers under skin of breasts to loosen. Starting at each side of main cavity, carefully run fingers under skin of thighs to loosen. Rub herb-seasoned butter on chicken under loosened skin and on outside of each chicken. Truss chickens by tying legs together and tying wings flush to sides. Enclose chickens in extralarge resealable plastic bags. Chill at least 6 hours. DO AHEAD Chickens can be prepared 1 day ahead. Keep refrigerated.

Ingredients you will need

Herbes De Provence

Whole Chicken

Butter

Chicken Wings

Salt

Dry Seasoning Rub

Equipment you will use

Ziploc Bags

Bowl

Let chickens stand at room temperature about 30 minutes before cooking.

Ingredients you will need

Chicken

Remove spit from rotisserie attachment and prepare barbecue (medium-high heat). Thread chickens on spit, pushing close to center. Reattach spit to motor.

Ingredients you will need

Chicken

Place shallow disposable foil pan(s) under chickens for drips. Close grill, inserting stem of instant-read thermometer through hole in hood of grill to monitor temperature. Maintain temperature at around 400°F by opening vents to increase heat and closing vents to reduce heat. Cook chickens until thermometer inserted into thickest part of thigh registers 170°F, about 50 minutes. Turn off grill, but do not open.

Ingredients you will need

Chicken

Equipment you will use

Kitchen Thermometer

Grill

Aluminum Foil

Frying Pan

Let chickens rest in covered grill 10 minutes.

Ingredients you will need

Chicken

Equipment you will use

Grill

Slide chickens off spit and onto platter.

Ingredients you will need

Chicken

Cut each chicken into 6 or 8 pieces and arrange on platter.

Ingredients you will need

Whole Chicken

TO GRILL A WHOLE CHICKEN WITHOUT A ROTISSERIE : If using a charcoal grill,arrange coals on either side of a disposable aluminum baking pan, dividing coals equally. If using a three-burner gas grill, light burners on left and right, leaving center burner off. If using a two-burner gas grill, light burner on side opposite disposable pan. Insert an instant-read thermometer into top vent of grill or place oven thermometer inside grill on grate over pan. Bring temperature to 350°F to 375°F.

Ingredients you will need

Whole Chicken

Equipment you will use

Kitchen Thermometer

Baking Pan